Friday, July 27, 2007

WHB: Chocolate Mint & Zucchini - Taming the Invasion

Happy WHB everyone!! Anna is hosting this weekend's round-up, and I had to think of a way to participate in this go-around! If you haven't checked out her site, it's fascinating! The amount of restaurants presented is astronomical!

This weekend I made a batch of zucchini bread to try and quell the invasion that has been quietly taking over my garden and my mother's vineyard. I figure that if I nip it in the bud this year I won't be faced with something like this, which is over a foot long. Hmm, I wonder how many loaves that would make...

Another invasion taking place in my garden is of mint. I foolishly planted 4 different types of mint this year: Peppermint, Pineapple Mint, Banana Mint, Marshmallow mint and Chocolate Mint!! Needless to say they are taking over their respective planters too, and I was having a mental block of how to use them. Then it hit me... zucchini chocolate bread works... why not chocolate chocolate mint zucchini bread! Fat-free and delicious, I must tell you, though sadly not vegan. You could substitute plain soy yogurt or soured soymilk, and use an egg replacer though.

Chocolate-Mint Chocolate Zucchini Bread

1 1/2 c unbleached flour
1/3 c granulated sugar
1/3 c brown sugar
1/2 tsp baking soda
1/4 tsp baking powder
1/3 cup cocoa powder
2 tsp granulated sugar
4 tbsp fresh chocolate mint leaves, chopped
1 tsp water
1 c zucchini -- unpeeled and grated
1/4 c fat-free sour cream
1 egg white -- whipped to soft peak

  1. Preheat oven at 350.
  2. Prepare pan a 8 x 4x 2" loaf pan with cooking spray and flour; set aside.
  3. In a bowl, combine flour, 1/3 c granulated sugar, brown sugar, baking soda, baking powder and cocoa.
  4. Place the 2 tsp granulated sugar, the chocolate mint and water into a food processor.
  5. Pocess until very finely minced, almost a paste.
  6. Combine mint paste, zucchini, sour cream, and egg white in a large bowl.
  7. Combine dry ingredients with wet ingredients just until moistened.
  8. Pour batter into prepared pan. Bake 60 minutes.

Amount Per Serving
Calories: 102.1
Total Fat: 0.5 g
Cholesterol: 0.5 mg
Sodium: 7.7 mg
Total Carbs: 23.3 g
Dietary Fiber: 1.3 g
Protein: 2.2 g

4 comments :

Simona said...

This sounds like a very good way of taking care of all those invaders. May I suggest mint tea to go with the bread?

Kalyn said...

It does look quite tasty! I have a lot of both of those in my own garden too. Simona's idea of mint tea is a good one too.

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

cedarlane93 said...

This chocolate mint zucchini bread sounds delicious. A friend gave me a start of chocolate mint. It is growing wild. I would like some other recipes to try this mint in. PLEASE...I typed in Chocolate Mint Zucchini Bread and came to this site. Love it... Thanks.